JP2010509908A - Substitute salts and compositions containing the same, such as food compositions - Google Patents

Abstract

  Use of vinegar or its equivalent as a substitute for all or part of the salt of the composition.

Description

  The present invention can be used as a substitute salt, i.e., to completely or partially replace the salt of a recipe by playing the same role, i.e., for products prepared with this substitute, It relates to substances that can impart other qualitative and taste properties that would be imparted by their presence.

  Accordingly, the present invention requires a salty taste, but does not contain salt, or can be extremely small compared to the amount generally used, pharmaceutical compositions, cosmetic compositions, food compositions, functional food compositions, nutritional supplements. It relates to the field of compositions and veterinary compositions.

  Too much salt in all forms is a social health problem. Each year, 12 million people worldwide and 25,000 people in France die from salt overdose. In fact, taking a large amount of salt will increase the viscosity of the blood and gradually block the artery, causing hypertension, sometimes myocardial infarction, intracerebral thrombus, and eventually stroke, osteoporosis, hypertension, cancer, etc. It is.

  For arterial hypertension, salt has long been considered a major risk factor. Hypertension, affecting about 7 million French, is an important factor in cardiovascular disease and the number one cause of death in France.

  Moreover, hypersalin appears to correlate with left ventricular hypertrophy and is a significant risk factor in the development of cardiovascular disease.

  It can be pointed out that in the field of osteoporosis, bone is formed by available calcium, but not all of the ingested calcium is absorbed. Some of the calcium is excreted in the urine, and salt increases this excretion. The higher the dietary salt, the more calcium leaks.

  Finally, salt is also regarded as a cause of the development of cancer, especially gastric cancer. For this reason, it is recommended that the amount of salt and products stored in a salted state, especially hams and sausages, should not be excessive.

  Therefore, it is very strongly suspected that excessive salinity is involved in the development and worsening of many serious diseases. Furthermore, salt is not only inexpensive, but is widely used in the food industry because it improves the taste, eliminates bitterness, and imparts umami to foods.

  Thus, the processed product contains an excess of salt compared to the human requirement of about 5 grams per day according to WHO.

  As an example, a sandwich with ham, sausages and cheese contains an average of 4 g of salt. In addition, bread (baguette contains about 4g), hams and sausages, cheese, pastries, cereals, ready-made dishes, cooked soups, pasta, snacks, peanuts, anchovies, hamburgers, pizzas and so on. Is recognized.

  The French are consuming about 7.9 g, and more, so much salt that it is difficult to measure the exact amount of salt they add to their food. 10% of French take more than 12g of salt per day, and some take 25g in 24 hours.

  Therefore, there is an urgent need to provide a substance that can maintain its salty taste while at the same time reducing the salinity in such compositions by substituting salt completely or partially. .

  This object is achieved according to the invention by the use of vinegar or its equivalent as a substitute for all or part of the salt used in the manufacture of the composition.

  A food composition, pharmaceutical composition, cosmetic composition, functional food composition, nutritional supplement composition and veterinary composition, or an intermediate composition that is part of the composition of such a composition may be relevant.

  The present invention, of course, relates to all types of vinegar, in particular wine vinegar or apple vinegar, and more generally to fruit vinegar, grain vinegar, malt vinegar, rice vinegar, corn vinegar, milk vinegar and the like. For example, vinegar blended with an acidity of about 3 to 10%, more preferably an acidity of 5% can be mentioned.

  As used herein, the equivalent of vinegar means a product with a high acidity, excluding acetic acid concentrated to more than about 50%, especially more than about 85%.

  Vinegar is an aqueous solution with high acidity and is obtained by fermenting a liquid containing wine or other alcohol. Therefore, vinegar contains particles and substances derived from plants, thereby imparting various characteristics to vinegar.

  The vinegar or the equivalent according to the invention can be in liquid form or in solid form, for example anhydrous product, and also when it relates to freeze-dried product, for example dry powder form. Thus, the anhydrous form as it is or an anhydrous form combined with a carrier, in particular a food carrier such as flour or other products such as maltodextrin may be relevant. Other carriers, such as cosmetic carriers or pharmaceutical carriers, may also be relevant depending on the field of application of the composition.

  By way of example, in a composition based on flour, vinegar or its equivalent is used in liquid form, so that all or part of the salt is 0.2% to 5% of the flour weight, ie 2 per kg of flour. It can be substituted at a rate of about 50 g. In the case of anhydrous vinegar or its equivalent, it is used at a rate of 1 liter per about 95 g of flour, ie about 0.05 to 5% of the weight of the flour, in other words at a rate of about 0.5 to 50 g per kilogram of flour. Can be done.

  The use of vinegar or its equivalent according to the present invention is epoch-making because it can generally reduce the amount of salt contained in food by at least 60% and at the same time maintain the properties of the food and in particular the taste value of the food. .

  The present invention allows vinegar or equivalents to reduce yeast content by at least 33% in all bakery products and to reduce sugars by up to about 40% in all sweetened products and even more. It is groundbreaking. By using vinegar or its equivalent in place of salt, from a nutritional point of view, it is possible to reduce the induction of increased blood sugar by about 30% compared to general bread and is present in bakery products. A decrease and a delay (about 30%) in sugar absorption can also be observed.

  According to the present invention, vinegar or its equivalent can be used to substitute all or part of the salt of the composition without significant modification to the preparation process. One skilled in the art can determine suitable changes to such a preparation process to allow substitution of salt with vinegar without changing the appearance or other taste characteristics of the composition.

  Indeed, according to the present invention, most of the salts contained in bakery products such as bread, confectionery bread, pato fiyute, pato brize and pato sable, biscuits, sourdough, in particular, can be substituted. However, the present invention can also be applied to pastry manufacture, ham and sausage manufacture, cheese manufacture, cereals, ready-made dishes, cooked soups, pasta, snacks, hamburgers, pizzas and the like.

  Of course, the present invention also relates to compositions such as those defined above comprising vinegar or its equivalent in place of all or part of the salt normally present. A composition, in particular a food composition, a pharmaceutical composition, a cosmetic composition, a functional food composition, a nutritional supplement composition or a veterinary composition, or a substitute for all or part of the salts generally present in said composition. Intermediary compositions that are part of the composition of these compositions, characterized by containing or manufactured with vinegar as an article, may be relevant.

  An example of such a composition is wheat flour combined with, for example, anhydrous vinegar.

  The invention also relates to the manufacture of such compositions, which consist of adding vinegar or its equivalent in place of all or part of the salt normally present.

  By using the vinegar according to the present invention, it is possible to reduce alkaline foods such as sugar, meat, fish, fruits and vegetables that are abundantly used in the manufacture of bakery, pastry and biscuits.

  Another advantage of the present invention is that the presence of vinegar or its equivalent in the flour warehouse and also in the craftsmen and flour mills or factory warehouses to kill any insects such as weevil, mite, sawtooth beetle, etc. The fact is that the use of the agent is constrained.

  Furthermore, the use of the vinegar according to the invention makes it possible to reduce the salt in salt water, which is particularly used for the preservation of hams and sausages and meat, and even not to use it.

  Further advantages and features of the present invention will become apparent from the following examples regarding the use of vinegar as a substitute for all or part of the salt in the preparation of bakery products. In the following examples, apple vinegar, which is referred to as “Product R” in the examples, is used as vinegar, but any other vinegar or its equivalent is used except for those that exhibit extremely high acidity as described above. May be.

  Bread is the most typical bakery product. Conventional bread contains as much as 20 grams of salt per kilogram of flour and poses a significant health risk. The following examples may use the product R in accordance with the present invention to substitute most of the salt and reduce 33% yeast and 40% sugar, thus avoiding health risks. Indicates that it will be possible.

Example 1 Conventional Bread Production In this series of tests, the product R from the starting culture BIO was used in liquid form and formulated with an acidity of 5%.

I- Traditional bread recipe

II- Conventional bread recipe prepared the day before for baking the next day

III- Conclusion In the manufacturing process, the product R can be added in various amounts to be tested, the mixing process during the kneading operation (whatever the various components are mixed in any order), the secondary fermentation process and It became clear that the baking process was not disturbed.

Olfactory aspect : there is no difference in odor between the control and the various recipes with product R, and the flavor and intensity of the scent are the same.

Physical aspect : In the recipes tested with three loadings of product R, it was possible to obtain a product with the same complete texture and bubbles as the control. There is no difference in the color of the hull and inner phase compared to recipes usually practiced by breadmakers.

Taste Aspect : No significant difference in taste was observed in the three tests and the control tasting.

  Thus, adding product R to the recipe allows a 33% reduction in yeast content as well as a 60% salt reduction.

Example 2: Production of confectionery bread (Ban au Chocolat, Croissant, Bread au Lezan, Chosson au Pom, Baguette, Pato Fiyute, Meat pie, Makatias, etc.) In this series of tests, from the starting culture BIO Product R was used in liquid form with a 5% acidity.

5) Conclusion In the manufacturing process, even if the product R is added in various tested amounts, the mixing process during the kneading operation (whatever the various components are mixed in any order), the secondary fermentation process and It became clear that the baking process was not disturbed.

Olfactory aspect : there is no difference in odor between the control and the various recipes with product R, and the flavor and intensity of the scent are the same.

Physical aspect : The doughs of the two test and control recipes show no difference in color or texture.

Taste Aspect : There is no difference in taste between the two trials and the control recipes croissant and bread au chocolat.

  Adding Product R to the recipe allows for a 15% yeast reduction, 60% salt reduction, and 40% sugar reduction.

  The same test was performed without freezing, but the results are the same.

Example 3: Utilization of product R formulated with 5% acidity, dehydrated and fixed on flour (1 liter of product R fixed on 95 g of edible flour)
In this series of tests, product R from the starting culture BIO was used in liquid form, formulated at 5% acidity, and dehydrated on 95 g of edible flour.

7) Conclusion In the manufacturing process, even if the product R is added in various tested amounts, the mixing process during the kneading operation (whatever the various components are mixed in any order), the secondary fermentation process and It became clear that the baking process was not disturbed.

Olfactory aspect : There is no difference in odor between the control and the various recipes of the product “R” Sante, and the flavor and intensity of the scent are the same.

Physical aspect : In the recipes tested in tests 1, 2 and 3, it was possible to obtain a product with the same complete texture and bubbles as the control.

  There is no difference in the color of the hull and inner phase compared to recipes usually practiced by breadmakers.

Taste Aspect : There was no significant difference in taste in the five tests and the control tasting. However, the best balance was achieved with an anhydrous product R (Test 2) with a 4 g loading and in Test 5 no salt was used.

  Adding product R to various recipes, whether in liquid or anhydrous form, maintained the same benefits: at least 60% salt reduction and 33% yeast reduction. .

  Another test was carried out at various concentrations (product R with 1 liter fixed to 450 g flour and 1 liter fixed to 750 g flour) with an acidity ratio of 4-10%. The same result proportional to the ratio was obtained.

Example 4: Test with 85% concentrated acetic acid

In 6) Conclusions manufacturing process, the addition of 85% concentrated acetic acid in excess of 2g when 70% of the yeast destruction caused, is not properly puffed dough.

Olfactory aspects: acetic acid, in 2g of the formulation, no different odors as compared to the control. Acetic acid of 4 g or more emits a strong odor during work and baking, resulting in a problem of irritation.

Physical aspect : For Test 1 of 2 g acetic acid, no significant differences are observed for texture and bubbles. For all other amounts, acetic acid caused yeast breakdown, and the dough swelled completely, thus producing a bread that was completely unfit to eat.

Taste Aspect : For Test 1 of 2 g acetic acid, the bread taste is light compared to the control. For all other tests, increasing acetic acid loading produces a bitter taste, the intensity of which is proportional to the acid loading.

  Therefore, it can be considered that substituting product R with acetic acid does not preserve the physical, olfactory and taste qualities of the control recipe and produces a bread that is not suitable for eating.

Claims (14)

  Use of vinegar or its equivalent as a substitute for all or part of the salt of the composition.   The composition is selected from a food composition, a pharmaceutical composition, a cosmetic composition, a functional food composition, a nutritional supplement composition and a veterinary composition, or an intermediate composition that is part of the composition of these compositions Use according to claim 1, characterized in that   Use according to claim 2, characterized in that the intermediate product is wheat flour or a flour mixture.   Use according to claim 3, characterized in that the food product is a bakery product such as bread or confectionery bread.   The vinegar is selected from wine vinegar, apple vinegar, or more generally fruit vinegar, grain vinegar, malt vinegar, rice vinegar, corn vinegar, milk vinegar and the like. Use according to any one of the above.   Use according to any one of the preceding claims, characterized in that the vinegar is formulated with an acidity of about 3-10%, more preferably 5%.   7. Use according to any one of the preceding claims, characterized in that the vinegar equivalent is a highly acidic product excluding more than about 50%, especially more than about 85% concentrated acetic acid.   8. Use according to any one of the preceding claims, characterized in that the vinegar or its equivalent is in liquid form or is in solid form, e.g. dry powder form when an anhydrous product is involved.   The vinegar or its equivalent is in an anhydrous form as it is or an anhydrous form fixed on a food carrier such as wheat flour or maltodextrin, for example. Use of.   In a composition based on wheat flour, by using vinegar or its equivalent in liquid form, all or part of the salt is 0.2% to 5% of the flour weight, ie about 2 to 50 g per kg of flour. And in the anhydrous form of vinegar or its equivalent, it is about 1 liter per about 95 g flour, i.e. on the order of 0.05 to 5% of the weight of the flour, in other words 0. Use according to any one of claims 1 to 9, characterized in that it is used in a proportion of 5 to 50 g.   A vinegar or equivalent thereof maintains the taste value of the composition while at the same time substituting an amount of at least 60% of the salt contained in the composition. Or use as described in paragraph 1.   A composition, in particular a food composition, a pharmaceutical composition, a cosmetic composition, a functional food composition, a nutritional supplement composition or a veterinary composition, or an intermediate composition forming part of the composition of these compositions, Generally, a composition characterized in that it contains vinegar or is produced with vinegar as a substitute for all or part of the salts present in the composition.   13. The composition of claim 12, comprising or consisting of flour in combination with the anhydrous vinegar according to any one of claims 1 to 11 or an equivalent thereof in the composition. Composition.   Use of the vinegar according to any one of claims 1 to 11 or an equivalent thereof as a substitute for all or part of the salt in salt water used for the preservation of hams and sausages and meat.